Problems Over Browning Have you ever made cookies with brown sugar, honey, molasses or corn syrup brown and found after baking the bottoms were very, very brown or even burned? Bummer!! Read on and solve this problem with double panning. When I wrote my first book, “ The New Pastry Cook “, I had a chapter on croissant. Instead […]
A Better Kouign Amann revises this pastry for a better outcome. My first post on Kouign Amann was in September, 2016. There you will find the how to photos and a lot more information on this superb pastry.
This is a hard time for many of us. A naturally gregarious people have been sequestered and cut off from each other. It’s hard. But it needn’t be depressing. Almost everyone I know seems to be cleaning in these early days. I’m not sure what that says about my friends but be that as it […]
There are two different types of doughnuts – baked or fried. All the recipes I have seen have distinctly different recipes for them. The fried doughnuts are yeast recipes that rise to great heights, light in texture and medium brown. The baked doughnuts are smaller, baking powder driven and more compact. There is no right or […]
This weeks’ post about Baking Pans comes as a result of my blog, Chocolate Cranberry Quick Bread . A question was asked about what type of 9×5” pan I used and whether it made a difference. So this week, I want to talk a little about the differences between baking pans. In the long-ago days, there weren’t many equipment choices […]